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photo Shrimp Enchiladas in a Rich Tomato Sauce Recipe | Say Mmm

Shrimp Enchiladas in a Rich Tomato Sauce

Pati Jinich is host of the popular James Beard Award winning and Emmy nominated PBS series Pati's Mexican Table, author of two cookbooks, and resident chef at the Mexican Cultural Institute in Washington, DC. This is her official website where she shares recipes from her show and new recipes in her blog, plus upcoming events, recent news, and more. [LINK]Skip to content [LINK]EN | [LINK]ES
6 Servings - 1 hr 25 min -
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Servings:6  | Calories:571 | Total Fat:30g  | Chol:185mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 30g
46 %
Sat Fat 10g
50 %
Total Carb 55g
18 %
Fiber 10g
40 %
Sugars 5g
Cholesterol 185mg
62 %
Sodium 1179mg
49 %
Protein 26g
52 %
37% Others combined
35% Corn tortillas
14% Shrimp
12% Cream
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 1/2 pounds medium shrimp
5 sprigs fresh parsley
2 garlic cloves , peeled
3 to 4 bay leaves
1 teaspoon kosher or sea salt , divided, or to taste
1 1/2 pounds ripe tomatoes
1 to 2 serrano or jalapeño chiles , to taste
4 scallions , trimmed and coarsely chopped
1/2 teaspoon grated nutmeg
3 tablespoons canola or safflower oil , divided
1 cup Mexican cream , Latin style crema, or heavy cream, plus a bit more for garnish
12 Corn tortillas
2 tablespoons unsalted butter
4 scallions , trimmed and light green and white parts thinly sliced
1 ripe avocado , halved, pitted, meat scooped out and sliced
2 ounces queso fresco , farmer’s cheese or mild feta, crumbled ( 1/2 cup)

Directions : View recipe directions on
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